Fast and Flavorful Chicken Curry (Print version)
A quick chicken curry with tender chicken, warm spices, coconut milk, and spinach, ready in about 30 minutes.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon curry powder
05 -
2 tablespoons neutral oil, divided
For the curry sauce
06 -
1 medium yellow onion, finely chopped
07 -
4 cloves garlic, minced
08 -
1 tablespoon fresh ginger, grated
09 -
2 tablespoons curry powder
10 -
1 teaspoon ground cumin
11 -
1/8 teaspoon cayenne pepper, optional
12 -
2 tablespoons tomato paste
13 -
1 can (13.5 oz or 400 ml) full-fat coconut milk
14 -
1/2 cup (120 ml) low-sodium chicken broth
15 -
3 cups (85 g) baby spinach
16 -
1 tablespoon fresh lime juice
17 -
1/4 cup chopped fresh cilantro
18 -
Cooked basmati rice, for serving
# Instructions:
01 -
Toss the chicken pieces with salt, pepper, and 1 teaspoon curry powder until evenly coated.
02 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, turning once, until browned but not fully cooked. Transfer to a plate.
03 -
Add the remaining 1 tablespoon oil and the onion to the skillet. Cook for 4-5 minutes, stirring often, until softened and lightly golden.
04 -
Stir in the garlic, ginger, curry powder, cumin, cayenne, and tomato paste. Cook for 45-60 seconds until fragrant and slightly darker.
05 -
Pour in the coconut milk and chicken broth, scraping the bottom of the skillet. Return the chicken and any juices to the pan. Simmer gently for 8-10 minutes, until the chicken reaches 165°F.
06 -
Stir in the spinach until just wilted. Add lime juice and cilantro, then taste and adjust salt. Serve hot over rice.
# Good to know:
01 -
Best served hot with rice or naan.
02 -
Leftovers keep for up to 4 days in the refrigerator.
03 -
For a thicker sauce, simmer uncovered for 2-3 extra minutes before adding spinach.